First off, there is a crazy difference in timing even with dealing with similar size pieces of meat.
Second. Doing the final temp raise (double wrapped in foil in a foil pan) to the final temp is a huge time difference when done on a smoker vs. a convection oven. I had so much meat finishing at different times, i split them for the final finish. We're talking 2 hours difference with the smoker being way quicker. I think it acts like a turbo convection oven.
Finally the pict...or it didn't happen.